Lidias Cucumber And Red Onion Salad Recipes

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TOMATO, CUCUMBER AND RED ONION SALAD



Tomato, Cucumber and Red Onion Salad image

"Refreshing light summer salad." I like to make this salad in the Summer when my Tomatoes, and Basil are plentiful and Cucumbers are 3 for a dollar at the Grocery stores and farmers markets! A very pretty healthy salad. Try it I don't think you will be dissapointed!

Provided by Little Bee

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

2 large cucumbers, halved lengthwise, seeded and sliced
1/3 cup red wine vinegar
1 tablespoon white sugar
1 teaspoon salt
3 large tomatoes, seeded and coarsely chopped
2/3 cup coarsely chopped red onion
1/2 cup chopped fresh basil leaf
3 tablespoons extra virgin olive oil
salt and pepper

Steps:

  • In a large bowl, toss together the cucumbers, vinegar, sugar and salt. Let stand at room temperature for an hour, stirring occasionally.
  • Add tomatoes, onion, Basil and oil to cucumbers and toss to blend. Season to taste with salt and pepper.
  • This recipe is featured in our.

CUCUMBER, TOMATO, AND RED ONION SALAD



Cucumber, Tomato, and Red Onion Salad image

This is a simple and great salad as a cooling accompaniment to curry or any spicy meal.

Provided by tastebudart

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 6

4 tomatoes, cut into 8 wedges
2 large cucumbers, peeled and sliced
1 large red onion, chopped
¼ cup chopped fresh cilantro
juice of 1 fresh lime
salt to taste

Steps:

  • Mix the tomatoes, cucumbers, red onion, cilantro, and lime juice together in a bowl. Season with salt to serve.

Nutrition Facts : Calories 40.5 calories, Carbohydrate 9.5 g, Fat 0.3 g, Fiber 2 g, Protein 1.7 g, SaturatedFat 0.1 g, Sodium 8 mg, Sugar 4.9 g

CUCUMBER AND RED ONION SALAD



Cucumber and Red Onion Salad image

A tasty alternative to the same old green salad, but prep work made easy using "bag salad" as the base.

Provided by PanNan

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 medium cucumber, cut into thin slices (preferably long English or European cucumber)
1/2 small red onion, cut into thin slices
1/4 cup light sour cream (or plain yogurt)
1 tablespoon white wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (8 ounce) bag mixed baby lettuces and spring greens (or your favorite salad greens)

Steps:

  • Cut onion slices into quarters.
  • Toss cucumber slices and onion together in a medium bowl.
  • Stir sour cream, vinegar, salt and pepper into cucumber mixture until well blended.
  • Let stand 5 minutes.
  • Divide salad greens among four salad plates.
  • Stir cucumber and onions again.
  • Top each plate of greens with 1/4 of the cucumber mixture.

CUCUMBER AND RED ONION SALAD



Cucumber and Red Onion Salad image

This cucumber and onion salad is one of the first recipes I came up with myself. It's a great salad for picnics or potlucks. I always come home with an empty bowl! -Brynn Steckman, Westerville, Ohio

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 7

2 small English cucumbers, thinly sliced
1 cup thinly sliced red onion
2 tablespoons white wine vinegar or rice vinegar
1 tablespoon white vinegar
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon sesame oil

Steps:

  • Place all ingredients in a bowl; toss to combine. Refrigerate, covered, about 1 hour. Serve with a slotted spoon.

Nutrition Facts : Calories 31 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 151mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges

RED ONION AND CUCUMBER SALAD



Red Onion and Cucumber Salad image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 red onions, julienned
Salt
3 English cucumbers, peeled, seeded, and thinly sliced
2 teaspoons peeled, grated fresh ginger
2 cloves garlic, minced
2 tablespoons minced fresh chives
2 tablespoons rice vinegar
1/4 cup vegetable oil, preferably canola
Pinch crushed red pepper flakes
Freshly ground black pepper

Steps:

  • Place the onions in a large bowl; set aside.
  • In a colander, lightly salt the cucumbers and let drain for about 10 minutes.
  • Meanwhile, whisk together the ginger, garlic, chives, and vinegar in a small bowl. While whisking, slowly add the oil and whisk until smooth. Add the pepper flakes, and season to taste with salt and pepper.
  • Add the cucumbers to the onions and toss well. Add the dressing and toss well. Adjust the seasonings. Refrigerate for at least 30 minutes or up to 24 hours before serving. Serve chilled.

Nutrition Facts : Calories 110 calorie, Fat 9 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 111 milligrams, Carbohydrate 6 grams, Fiber 1.5 grams, Protein 1 grams, Sugar 3 grams

CUCUMBER AND RED ONION SALAD



Cucumber and Red Onion Salad image

Provided by Food Network

Categories     side-dish

Time 2h50m

Yield 6 servings

Number Of Ingredients 7

2 cucumbers, peeled if desired and thinly sliced
1 large red onion, halved and thinly sliced
1/3 cup sugar
1/3 cup cider vinegar
3 whole cloves
2 teaspoons salt
1 teaspoon pepper

Steps:

  • Place cucumbers and red onion in a heatproof serving bowl.
  • In a small nonreactive saucepan, combine sugar, vinegar, cloves, salt, pepper and 1/3 cup water. Bring to a boil over medium heat, stirring to dissolve sugar. Reduce to low, cover and cook 5 minutes.
  • Pour vinegar mixture over cucumbers and onions. Stir to mix. Cover and refrigerate at least 2 hours before serving

COUNTRY SALAD (LIDIA BASTIANICH)



Country Salad (Lidia Bastianich) image

In 'Lidia Cooks From the Heart of Italy'. From the Trentino-Alto Adige region. If you cannot get real Italian Asiago, Ms. Lidia recommends using fresh Grana Padano or good mild American cheddar.

Provided by ratherbeswimmin

Categories     European

Time 1h25m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb cauliflower
3/4 lb small red potato
1 large crisp apple (1/2 lb. or so)
8 small radishes (about 6 ounces)
1 cup red onion, 1/4-inch dice
8 ounces imported italian asiago cheese, rind removed, cut in 1/4-inch cubes
1/2 cup toasted coarsely chopped walnuts
1 teaspoon kosher salt
1/4 cup extra-virgin olive oil
3 tablespoons cider vinegar
1 tablespoon chopped fresh Italian parsley

Steps:

  • Fill a pot or saucepan with 3 quarts water, and heat it to boiling.
  • Tear off any tough leaves at the base of the cauliflower and cut out the core; break or cut the large branches in to small florets, drop them into the boiling water, and cook until tender, about 5 minutes.
  • Lift from water, and drain well in a colander; when cool, put the florets in a large bowl.
  • As soon as the cauliflower is out of the pot, return the water to a boil and drop in the potatoes; cook them at a gentle boil just until a knife blade pierces the center easily--don't let them get mushy.
  • Drain and briefly cool the potatoes; peel them while still warm, cut into 1/4-inch dice, and put them in the serving bowl with the cauliflower.
  • Peel and core the apples; cut into 1/4-inch dice, and add to the salad bowl.
  • Trim the radishes, quarter them in wedges, and drop into the bowl along with the diced onion, cubes of Asiago, and toasted walnuts.
  • Sprinkle the salt over the salad pieces and toss; drizzle the olive oil and vinegar over the salad and toss; sprinkle on the parsley and toss once more, and serve.

Nutrition Facts : Calories 237.7, Fat 15.6, SaturatedFat 1.9, Sodium 320.1, Carbohydrate 23, Fiber 5.1, Sugar 7.4, Protein 4.5

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